Skip to Content.

List archive

Chronological Thread  
  • From: "Jim Fruth" <jfruth@tds.net>
  • To: "NAFEX" <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Low Sugar Jams/Jellies
  • Date: Fri, 17 Aug 2007 07:07:50 -0500

Jim Erdman wrote: "Erdman, James wrote:
I haven't had much luck using Pomona's Pectin. I try it every year, and follow the instructions very carefully, and it always comes out runny. Not at all what I want in a jam or jelly."

Two things: Use more Pomona's pectin.......OR.......are you using a fruit that has a high pH? For Pomona's to work best, your pH should be under 4.2. Do you have some citric acid to add?

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN 56472
For jams, jellies & syrups:
www.bberryfarm.com
(877)265-6856 [Store]
(218)831-7018 [My Cell]





Archive powered by MHonArc 2.6.24.